Ingredients
- 3 tablespoons vegan butter divided
- 1 large yellow onion (finely diced)
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 inch large leek (the white part plus anof the green sliced into thin rounds)
- 1 pound medium yellow potatoes (peeled and diced, about 3)
- 1 quart vegetable stock
- 4 cups corn kernels
- 1 1/2 teaspoon salt
- 2 branches basil (plucked and stems reserved, about 8 leaves)
- 1 teaspoon freshly ground pepper
- 1 large yellow bell pepper diced
- 1 cup unsweetened soy milk
Instructions
- Melt 2 tablespoons vegan butter in a soup pot and add the onion, bay leaf, thyme, and leek. Cook over low heat until the onion is soft, 10-12 minutes, stirring occasionally. Add the potatoes, vegetable stock, and 1 1/2teaspoons salt and bring to a boil. Lower the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. While the soup is simmering, saute the pepper in the remaining tablespoon of vegan butter in a small skillet until tender, about 10 minutes.
- Use an immersion blender on about 1/4 the pot of soup, blending some of it but not the majority. Add the corn and milk. Simmer until the soup is heated through and the corn is tender, about 5 minutes. Add the peppers to the soup then serve with thinly sliced basil leaves and black pepper.
Notes
You can use olive oil instead of butter if desired
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